| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Algerian |
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 3/4 |
lb |
Carrots; scraped, slice diagonally |
| 1/2 |
ts |
Hotsauce |
| 2 |
tb |
Light olive oil |
| 3 |
|
Garlic cloves; thinly sliced |
| 1 |
|
Lemon; juice only |
| 2 |
ts |
Cumin seeds; toasted and crushed |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Fresh mint leaves; chopped |
INSTRUCTIONS
Cook's Note: Excellent served with poultry or whitefish.
1. Put the carrots in a steamer basket set over boiling water. Steam for
about 5 minutes, until barely tender. Reserve the cooking water and mix 5
tablespoons of it with the hot sauce.
2. Heat the oil in a large skillet over medium heat. Add the garlic,
diluted hot sauce, lemon juice, cumin, salt and sugar. Mix well. Add the
carrots, then partially cover and cook over medium-low heat for about 10
minutes, until the liquid is reduced.
3. Stir in the mint and serve at once.
Contributor: Orange County Register
Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on May
27, 1998
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